Loaded Low FODMAP Vegetarian Stuffing - FODMAP Everyday

Ingredients

• 2 1/2 cups (600 ml) low FODMAP Vegetable Broth
• 1- pound (455 g) bread (crust intact, cubed; use conventional white wheat sliced bread, low FODMAP gluten-free bread or sourdough)
• ½ cup (113 g) unsalted butter, (at room temperature, cut into pieces)
• 2 tablespoons Garlic-Infused Oil, (made with olive oil or purchased equivalent)
• 1 cup (72 g) finely chopped leeks, (green parts only)
• ½ cup (32 g) finely chopped scallions, (green parts only)
• 2 stalks celery, (finely chopped)
• 4- ounces (115 g) trimmed oyster mushrooms, (chopped)
• 4- ounces (115 g) curly kale, (stemmed, very finely chopped)
• 1 to 2 tablespoons fresh chopped marjoram
• 8- ounces (225 g) peeled and seeded kabocha or butternut squash, (diced and cooked till just tender)
• 6- ounces (170 g) peeled cooked chestnuts, ( chopped)
• 1 cup (150 g) red seedless grapes, (halved crosswise)
• ¼ cup (8 g) chopped flat-leaf parsley
• Kosher salt
• Freshly ground pepper